I'm finding they all make good bread. There are differences between every loaf but they are small and interesting differences. The cook, the flour, and the weather are probably bigger factors. Only a formal taste panel could judge what is best under what circumstances.

I'm finding that you can mix and match techniques from Lahey's "My Bread", Cook's Illustrated's: "Almost No-Knead Bread", and Hertzberg's "Bread in 5 Minutes a Day". It's a matter of convenience and when you have a block of time.

I've made dozens of loafs and the only loaves that I wouldn't have been proud to serve company have been from forgetting about the loaf in the oven and burning it.